Chicken parmigiana

Jill Dupleix
Chicken parmigiana.
Chicken parmigiana. Photo: Marina Oliphant

Use up stale bread to make fresh crumbs, whip up a quick tomato sauce, melt the mozzarella under the grill and the pub food of yesteryear is today's dinner.


400g canned tomatoes, chopped, or tomato passata

100ml white wine or water

2 garlic cloves, finely sliced

2 tbsp olive oil

4 sprigs fresh oregano (or ½ tsp dried)

1 tsp sugar

salt and pepper

4 chicken breasts, skinned

1 tbsp grated parmesan

4 tbsp plain flour

Sea salt and pepper

2 eggs, beaten

100g coarse dried breadcrumbs, like ciabatta

olive oil for frying

200g green beans, tops trimmed

2 fresh mozzarella balls, sliced

grated parmesan, for serving


Combine the tomatoes, wine, garlic, olive oil, oregano, sugar, salt and pepper in a saucepan and simmer, stirring occasionally, for 20 minutes until thick.

Heat the oven to 180C.

Pound the chicken flat and cut in two if large.

Mix the parmesan, flour, salt and pepper.

Coat the chicken with the flour, then egg and finally the crumbs.

Heat 1 tbsp olive oil in a frying pan and fry the chicken on both sides until golden, adding extra oil as you cook the remaining chicken.

Cook the beans in simmering salted water for four minutes, drain and toss in a little olive oil.

Place chicken on serving plates and top with tomato sauce and mozzarella. Scatter with grated parmesan and place in the oven for two to three minutes until the cheese melts. When serving, warn everyone the plates are hot.